Miso-Caramelized Mini Eggplant with Tahini Yogurt & Fresh Herbs

Miso Eggplant

• 6–8 mini eggplants
• 2 tablespoons olive oil, divided
• 1 tablespoon white miso
• 1 tablespoon honey or maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon fresh ginger, grated
• ½ teaspoon chili flakes
• Salt, to taste

Tahini Yogurt

• ½ cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1–2 tablespoons water, as needed
• Salt, to taste

For Serving

• Fresh mint, roughly chopped
• Fresh cilantro, roughly chopped
• Toasted sesame seeds
• Lemon zest
• Fresh lemon juice
• Tahini, for drizzling

Prep the Eggplant

1. 1

   Preheat oven to 400°F.

2. 2

   Halve the mini eggplants lengthwise. Score the cut side of each eggplant in a crosshatch pattern, being careful not to cut through the skin.

Make the Miso Glaze

1. 1

   In a small bowl, whisk together the white miso, honey or maple syrup, soy sauce, rice vinegar, garlic, chili flakes and 1 tablespoon of the olive oil.

Brown the Eggplant

1. 1

   Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat.

2. 2

   Place the eggplants cut-side down and cook undisturbed for 3–4 minutes, until deeply golden brown.

Glaze and Roast

1. 1

   Flip the eggplants over and generously brush the cut sides with the miso glaze.

2. 2

   Transfer the skillet to the oven and roast for 10-20 minutes until the eggplant is incredibly soft and caramelized.

Make the Tahini Yogurt

1. 1

   While the eggplant cooks, whisk together the Greek yogurt, tahini, lemon juice, and a pinch of salt.

2. 2

   Add water, 1 tablespoon at a time, until the mixture is smooth and loose enough to drizzle or spread.

Assemble

1. 1

   Spread the tahini yogurt onto a serving plate.

2. 2

   Arrange the warm eggplant over the yogurt, cut-side up. Top with fresh mint, cilantro, and toasted sesame seeds.

3. 3

   Finish with a drizzle of tahini.

4. 4

   Serve warm.